Tomatos and Fish

Inspired by this post for an easy fish meal, I made a simple snapper meal last night. Using:

- chunks of fresh snapper
- about 2 cups grape tomatos, halved
- 2 large shallots
- 3-4 cloves of garlic
- a giant handful of pre-washed baby spinach
- 1/2 cup white wine
- 2 tbsps of tomato paste
- olive oil
- dash of dried oregano
- salt, pepper

Heat the olive oil in a skillet on med-high heat, then crush the cloves of garlic and throw them in. As it gets fragrant, thinly slice the shallots and throw them in, stirring until they get translucent. After that, the tomatos and then let the mix sautee slowly until the tomatos get really broken down and mushy. Add tomato paste, salt, freshly cracked pepper, oregano and keep stirring and add a more oil if needed. After about 10 more minutes, add the white wine (this is always my favorite part because I just love the splashy, bubbling sound it makes). While it's reducing, quickly blanch the spinach in a small pot of lightly salted water. Drain and remove the spinach as soon as the leaves get bright green. Set aside. Return to the skillet and throw in the snapper, turning the pieces around every so often to make sure it cooks evenly. It shouldn't take more than another 5 minutes, because you don't want dry, overcooked fish. Scoop the mixture onto a bed spinach and serve.

This would be great using a whole fish, and another good variation on the recipe would be to use lots of fennel instead of oregano.